7 c. dry bread crumbs
1 c. chopped onion
2 c. finely chopped celery
2 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. sage
1/2 tsp. poultry seasoning
1 1/3 c. milk
2/3 c. melted butter
2 eggs, slightly beaten
1 1/4 c. turkey broth

Cook onion and celery and add to bread crumbs. Add melted butter, milk and broth (if not enough broth use more milk) and eggs. Toss lightly to blend. Stuff loosely into cavities of bird. Makes about 6 1/2 cups stuffing, enough for 12 pound ready-to-cook turkey.